The Newest Addition to the Family

I feel like in some ways bloggers always go into this blog thing with a bang . . . like many novelties? Me posting twice in the span of two days makes me feel like I am setting a precident, but I too am probably only just freshly on the blog bandwagon (say that 10 times fast).

The most recent development of the late (ie past two days) has been the newest addition to our family. Family of what you ask? Well, I'm not sure. How about just family. You'll see from the photo that probably the closest family that the addition has joined is our family of automobiles - even though it doesn't have wheels itself. Check it out:

Dumpster! (Should we name it?)

A few things to point out here: 1. (and most importantly) the 1988 Dodge camper van bought by Dad and Sam last year. It's name is yellowbird. This sadly is more exciting and interesting than the dumpster. 2. our collection of cars - and there is even one missing from this frame! 3. the dumpster.

Originally, Dad thought for reasons of preservation that it would be better to take individual loads to the dump. Upon further consideration, Dad realised with a lot of the flooring and furniture coming out of the house, it would be much better to have one on site. Let's see how long it takes us to fill it!

AND. On the subject of THE WAINSCOTING: it seems as though there has been severe upheaval about getting rid of it. I truly understand your concern and thoughts about painting it, and while I do totally agree with painting it white (love the idea), the removal of the wainscoting would also be meant to serve other purposes. In any case, I am going to re-consult with Dad about it, bearing in mind everybodys' comments, but it would be great that in the meantime if we let this one sit! Thank you! :)

On Wednesday I was ReBar chocolate cake-ing. Seeing as everyone absolutely MUST have this cake at least once annually, it thought it might be appropriate that I post the recipe here. I also like to put raspberry jam in between the layers with the filling, I think it offsets that chocolatey-ness a bit. Be sure to check out the Lemon Poppyseed Cake from the cookbook as well. Two of my favorite cake recipes ever!

Rebar Chocolate Cake

This is likely my worst version - but I promise you every second spent making this cake is worth it.

Cake:

1 1/2 cups light brown sugar

1 1/2 cups unbleached flour

1/2 cup cocoa

1 1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

3/4 cup strong coffee

3/4 cup buttermilk

1/3 cup + 2 tbsp vegetable oil

2 eggs (1 whole egg + 1 egg yolk)

1 tsp vanilla

Filling:

5 oz milk chocolate

5 oz dark chocolate

1/2 lb unsalted butter, softened

1/4 lb cream cheese, spreadable

1 tsp vanilla

Ganache

1/2 cup heavy cream

1 tbsp unsalted butter

5 oz semi-sweet chocolate

1. Pre-heat oven to 350 F. Prepare three 8" cake pans with oiled parchment cut to fit the bottoms of the pans. Set aside.

2. Combine the sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it is lump-free. Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium-low for 2 minutes, stopping to scrape down the sides. The batter will be pourable.

3. Divide the batter among the prepared pans and bake for 15 minutes, until an inserted toothpick comes out clean. Let the cakes cool before removing them from the pans and cool completely on a wire rack. Remove parchment papers before assembling.

4. Next, prepare the cake filling. Melt the milk and dark chocolates in a double boiler and stir until smooth. Cool 10 minutes. Cream together the butter, cream cheese and vanilla. Mix the cooled chocolate into the creamed mixture. Next, prepare the ganache by heating the cream and butter to just before the scalding point. Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently (to avoid incorporating air as much as possible) until melted and smooth. Cool slightly.

5. To assemble the cake, evenly spread half of the filling over the layer, then position a second layer on top. Repeat with remaining filling, saving a small amount to thinly spread over the top. Position the cake top layer over the filling. Chill 10 minutes. Next, slowly pour the warm chocolate ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface. Carefully transfer the cake onto a plate and into the fridge to set.

Yields: one 8" round cake. Enjoy!

And ENJOY the weekend!